1, soak sour cowpeas in cold water for 5 minutes, wash and control the water.

2, cut the cowpeas into half-centimeter long pieces. A small bowl of meat mixture. Small red chili peppers into crushed foam (small half bowl, love to eat spicy can put more). Half a bowl of garlic.

3, meat with sesame oil, salt, chicken essence, a little black pepper, a little soy sauce on the flood.

4, turn on the high heat to cowpea segments in the frying pan without oil to dry out the water sheng out.

5, put oil in the pan, a little more it does not matter, do not wait for the oil is too hot to put the meat into the out of the paddle, put soy sauce color can focus on it does not matter, put the salt, you can put a little more salty it's okay, because it is fried rice or mixing the noodle of the small ingredients. In turn into the dry chili foam stir fry, and then into the garlic stir fry. Finally, add the dried cowpeas and stir fry. Add boiling water to slightly cover the cowpeas.

6, cover the pot with a lid and simmer, (medium-low heat) the soup is almost close to put a few drops of sesame oil and monosodium glutamate stir-fry can be out of the pot.

Sour bean curd 1, 50 grams of minced pork, 5 dried chili peppers, green onions, ginger, garlic 20 grams each.

1, the capers washed and cut into small dices to be used, minced meat with salt, soy sauce, cooking wine marinade for 20 minutes, dry red pepper chopped, onion, ginger, garlic chopped;

2, the pot put a little urge oil, hot, put onion, ginger, garlic and pepper minced incense, and then add a good marinade of minced meat stir fry;

3, pour capers diced, stir-fry evenly, then add the appropriate amount of salt, soy sauce and sugar. Sprinkle a little sesame oil can be! (Salt and soy sauce must be moderate, if the pickled bean curd is salty you can not put salt and soy sauce).

Sour bean curd, kimchi spices, salt, sugar, white wine, plain water, a few pieces of ginger, garlic cloves, two dried chili peppers, lean pork, scallions.

1, cowpea horn a bundle. If the kind of tender thin bean horn I think can be more delicious.

2, the pot of boiling water, throw the bean curd scalded a little, and then fished out to dry the surface water.

3, le buckle glass box, with hot water inside and outside scalding through sterilization.

4, the bean curls, put in the box, the center of the pickle spices, sprinkle salt, sugar, white wine.

5, plus white water, add a few pieces of ginger, garlic cloves and two dried chili.

6, cover with a lid. The first day the beans change color, the second day home to find that put the pickle box on the table are water, the material must be kimchi water fermentation. The third day to soak in the joint venture in the refrigerator in the fresh layer, the fourth day to fish out and wash and eat.

7, this is four days after the capers. Water rinse cut small pieces